"Do I feel like cooking?" - No
"Do I have potatoes in the pantry?" - YES!
Then it's decided, we're having baked potato "fries" for dinner!
Preheat the oven to 400°
Then wash, peel, and cut your potatoes and sweet potatoes (if you have any) to any width you like. These are about finger-width. You can also cut them into wider wedges. Just don't go too thin (like fast food fries) as they will come out from the oven a little dry and chewy. Sweet potatoes are harder to cut than regular potatoes, so just be careful with your knife skills.
After your taters have been cut, lay them out on a cookie sheet lined with parchment paper. This nifty item is really the star of the show here. Parchment paper is the key to non-stick baking without having to use any kind of oil. That is what makes it much better to use than foil in my opinion. I pretty much use it as often as I cook food in the oven! It's so easy to use and makes cleanup non-existent!
Sprinkle on some seasoning. I have just a little bit of salt, pepper, and paprika on the white potatoes, and nothing on the sweet potatoes as they are already plenty flavorful!
Here they are goin' in the oven...
I usually pace around crunching on the lettuce hearts while eagerly awaiting the taters to be done baking. By the way, You house will smell wonderful while baking is in progress, which makes it even harder to wait!
400° and 30 minutes later. Out they come!
- 3 large, or 4-5 small potatoes
- 2 sweet potatoes
- sprinkle of each
- sea salt
- romaine lettuce
- parchment paper
- Preheat the oven to 400° (or 425° if you're hungry and can't wait 30 min)
- Lay out parchment paper on a baking sheet
- Wash, peel, and cut all potatoes to desired width: finger-width or thick wedges
- Lay cut potatoes on baking sheet lined with parchment paper, ideally in a single layer
- Sprinkle on seasonings, or not
- Bake for 30 mins (adjust time as needed)
- Wash and dry romaine lettuce with a salad spinner if you have one
- When potatoes are done baking, serve on a plate with the lettuce!